Spanish Chickpea & Chorizo Soup

Put a couple of tablespoons of olive oil in a large pot and add chorizo. Allow it to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add onion, garlic and celery.

Turn heat down and cook slowly for 15 minutes with lid on and without coloring the onions. Now take the lid off - the smell and color will be fantastic. Stir it around and get some colour happening now.

Add spinach, tomatoes, chickpeas and stock. Bring to a boil, then lower heat and simmer for around 40 minutes.

At this point remove about a third of the mixture and puree it in a food processor. [I just ran a hand blender in it for a few seconds.] Pour it back into pot, give it a good stir and season to taste with salt and pepper.

Remove from heat and stir in proscuitto and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate hard-boiled egg on top.